Creamy Coconut Chicken Curry with a Spicy Kick

 Ingredients:

4 chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 can (14 oz) coconut cream

1/2 cup chicken broth

1 tablespoon soy sauce

1 tablespoon honey

Salt and pepper to taste

Fresh cilantro, chopped, for garnish Directions:

Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 6-7 minutes. Remove chicken from the skillet and set aside.

In the same skillet, add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes, or until the onion is softened.

Stir in the curry powder, turmeric, cumin, and chili powder. Cook for 1 minute to release the flavors.

Add the coconut cream, chicken broth, soy sauce, and honey to the skillet. Stir to combine and bring to a simmer.

Return the chicken to the skillet and cook for an additional 10-12 minutes, or until the chicken is fully cooked and the sauce has thickened.

Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 375 kcal | Servings: 4 servings